$150 a bit high and I saw one for sale in austrailia. Just hoping a kind sole that might have shifted off French Bread to something different might want to pass on the pan to someone who needs one and will put it to good use.

Try this simple, inexpensive method of oven steaming: Go to your favorite supermarket. Buy a large, deep, disposable aluminum foil roasting pan. Remove any labeling, glue etc. Mist your loaf thoroughly before inserting it into the oven. Mist the underside of the roasting pan as well. Slide the loaf onto your baking stone. Quickly cover it with the inverted roasting pan. Set your timer for 10 to 15 minutes, or about one-third of your usual baking time. When the timer goes off, remove the roasting pan and continue baking the bread to completion. You will find that the combination of moisture from the bread itself and the misting will produce a beautiful, shiny brown glaze, an improved oven spring and a better interior cell structure.

Set the oven temperature to 400 degrees F. It is not necessary to pre-heat the oven, however, a pre-heated oven works just fine. Bake for 30 minutes, uncover, and bake for another 8-10 minutes or until the color is golden brown.

Bake for 39-41 minutes or until the bread is crispy and the color is golden brown. For a pre-heated oven reduce the baking time by 3-4 minutes.

For those that do not have a manual, the amount of water used is 1/4 oz. in each side trough and 3/4 oz. in the middle.

My pans came with 3 inserts. I use the flat insert to make bagels quite often. They are a slightly different than the boiled ones, but very exceptable when I am in a hurry and don't want the mess.

The pans are very handy for all kinds of things. Think steamer.

I think someone could make a killing if they re-manufactued these in a material that didn't flake off so easily and marketed them differently.

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